Nanaimo Bars
Classic no-bake Nanaimo Bars made with a chocolate coconut crumb base, creamy custard filling, and smooth chocolate topping. These rich layered bars are perfect for holidays, parties, or make-ahead desserts.
Ingredients
- * 1/2 cup unsalted butter
- * 1/4 cup granulated sugar
- * 5 tablespoons unsweetened cocoa powder
- * 1 large egg lightly beaten
- * 1 3/4 cups graham cracker crumbs
- * 1 cup shredded sweetened coconut
- * 1/2 cup chopped walnuts or pecans
- For the custard filling:
- * 1/2 cup unsalted butter softened
- * 2 cups powdered sugar
- * 2 tablespoons custard powder
- * 2 tablespoons milk or heavy cream
- * 1 teaspoon vanilla extract
- For the chocolate topping:
- * 4 ounces semi-sweet chocolate chopped
- * 2 tablespoons unsalted butter
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- In a saucepan over low heat, melt the butter, sugar, and cocoa powder together until smooth.
- Slowly whisk in the beaten egg, stirring constantly until the mixture thickens slightly, about 1 to 2 minutes.
- Remove the saucepan from the heat.
- Stir in the graham cracker crumbs, shredded coconut, and chopped walnuts or pecans.
- Press the mixture firmly into the bottom of the prepared pan in an even layer.
- Refrigerate the base for 20 minutes.
- In a mixing bowl, beat the softened butter until smooth.
- Add the powdered sugar, custard powder, milk or cream, and vanilla extract.
- Beat until creamy and spreadable.
- Spread the custard filling evenly over the chilled base.
- Refrigerate for 45 minutes, or until the filling is firm.
- Melt the chopped chocolate and butter together in a microwave-safe bowl in short intervals, stirring until smooth.
- Pour the melted chocolate over the custard layer and spread evenly.
- Refrigerate for 1 hour, or until fully set.
- Let the bars sit at room temperature for 5 to 10 minutes before slicing.
- Cut into 16 squares and serve chilled or slightly softened.
Notes
* Ingredient swaps: Use pecans, almonds, or hazelnuts instead of walnuts.
* Cooking tips: Stir constantly when adding the egg to prevent scrambling.
* Storage tips: Store Nanaimo Bars in an airtight container in the refrigerator for up to 1 week.
* Make-ahead tips: These bars can be made 1 to 2 days ahead and kept chilled until serving.
* Important texture or flavor notes: For clean slices, use a warm sharp knife and wipe it between cuts.
* Freezing tip: Freeze in an airtight container for up to 3 months, with parchment paper between layers. ## Nutrition Nutrition information is estimated per serving. * Calories: 280
* Protein: 3g
* Carbohydrates: 30g
* Fat: 18g
* Saturated Fat: 11g
* Fiber: 2g
* Sugar: 23g
* Sodium: 95mg
* Cooking tips: Stir constantly when adding the egg to prevent scrambling.
* Storage tips: Store Nanaimo Bars in an airtight container in the refrigerator for up to 1 week.
* Make-ahead tips: These bars can be made 1 to 2 days ahead and kept chilled until serving.
* Important texture or flavor notes: For clean slices, use a warm sharp knife and wipe it between cuts.
* Freezing tip: Freeze in an airtight container for up to 3 months, with parchment paper between layers. ## Nutrition Nutrition information is estimated per serving. * Calories: 280
* Protein: 3g
* Carbohydrates: 30g
* Fat: 18g
* Saturated Fat: 11g
* Fiber: 2g
* Sugar: 23g
* Sodium: 95mg